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Indian Chickpea Patties

Indian Chickpea Patties

with Fries & Lime Mayo

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Transform canned chickpeas into tender patties infused with caramelised onion chutney and spices, then serve them with golden fries and zesty lime mayo. It’s a taste sensation you’ll crave again and again!

Tags:Veggie
Allergens:EggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potatoes

1 tin

chickpeas

1

carrot

1

cucumber

1 punnet

cherry tomatoes

1 bag

coriander

¼

red onion

½

lime

1 packet

caramelised onion chutney

1 packet

fine breadcrumbs

(ContainsGluten)

1 tub

vegetable stock pot

1.5 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3298 kJ
Fat38 g
of which saturates3.5 g
Carbohydrate85.5 g
of which sugars25.4 g
Dietary Fiber0 g
Protein20.6 g
Cholesterol0 mg
Sodium2158 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer and bake until tender, 20-25 minutes.

TIP: Cut the potato to size so it cooks in time.

2

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. Finely chop the red onion (see ingredients). Zest the lime to get a pinch, then slice into wedges.

TIP: Feel free to leave out the red onion if you're not a fan!

3

In a medium bowl, place the drained chickpeas, onion chutney and egg. Mash with a potato masher until the chickpeas are broken up. Add the grated carrot, plain flour, fine breadcrumbs, vegetable stock pot, Mumbai spice blend (see ingredients) and the salt. Combine until the mixture sticks together. Using damp hands, form 1/4 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture. You should get 3-4 patties per person.

TIP: Add a little more flour if the mixture is too wet.

4

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, cook the chickpea patties, in batches, until golden, 2-3 minutes each side.

TIP: Add more oil if needed to prevent the patties sticking to the pan.

5

In a medium bowl, combine the cucumber, cherry tomatoes, red onion (if using), coriander, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. In a small bowl, combine the mayonnaise, lime zest and a squeeze of lime juice.

6

Divide the chickpea patties, fries and salad between plates. Serve with the lime mayo.